Ingredients

4 tablespoons lemon juice
4 tablespoons olive oil
1 tablespoon fresh lemon thyme, finely chopped
1 tablespoon fresh fennel, finely chopped
3 garlic cloves, crushed
Freshly ground black pepper
4 chicken breasts, cut into cubes

Method

1) Place the lemon juice, olive oil, herbs, garlic and pepper in a screw-top jar and shake to combine.  Alternatively, thoroughly mix the ingredients together in a bowl.
2) In a shallow, non-metal bowl, coat the chicken cubes in the marinade. Cover and refrigerate for 2 - 4 hours.
3) Meanwhile place 8 wooden kebab skewers in a bowl of water to soak to prevent them from burning on the barbecue (if using wooden rather than metal skewers).
4) Thread the chicken cubes onto the skewers and cook the kebabs on the barbecue, turning regularly. Make sure the chicken is piping hot all the way through and that none of the meat is pink.

Suggestions

You could add colour and variety to these skewers by alternating vegetables such as cherry tomatoes, onions and peppers with the chicken cubes.
The marinade will work equally well with chicken pieces such as thighs and drumsticks (with the skin removed).
Dried herbs can be used rather than fresh and you can experiment with different herbs such as parsley, mint or chilli.

Back